van deeveee



(No Model.) 2 Sheets-Sheet 2.

l B. BQ VAN DERVEER.

- BAKING OVEN No. 366,133. Patented July 5, 1887.

UNITED STATES PATENT Ormea.

BENJAMIN B. VAN DERVEER, OF NEV YORK, N. Y.

BAKlNG-OVEN.

SPECIFICATION forming part of Letters Patent No. 366,138, dated July 5,1887.

Application filed June 26, 1886. Serial No. 206,327. (No model.)

To aZZ whom it may concern:

Be it` known that I, BENJAMIN BEEKMAN VAN DERVEER, of New York city, inthe county' and State of New York, have invented a new and usefulImprovement in Baking- Ovens 5 and I do hereby declare that thefollowing is a full, clear, and exact description of the same, referencebeing had to the accompanying drawings, and the letters and figures ofreference marked thereon.

My inventionrelates to that form of bakingoven known as the reel-oven;and its object is to provide a more perfect circulation of the heat andto reduce to the minimum the amount of space to be heated, and thus toeconomise in the amount of heat required in such ovens.

Myinvention is shownin the accompanying drawings, in which Figure 1 is avertical longitudinal section of my improved reel-oven, and Fig. 2 is avertical cross section on theline 2 2 of Fig. l. Fig. 3 is ahorizontalsectional view on a line passing through the damper Z in Fig. l.

.A is the wall of the oven and furnace, and is made of brick-work or anysuitable material.

a is the oven-chamber, in which the goods are baked. In the middle ofthis chamber there is a hollow cylinder, b, which is almost as deep asthe chamber itself, and whose diameter is preferably made as large as itcan be made and yet leave room enough for the baking-pans to revolve in.The cylinder .b is mounted-upon the shaft 0, passing through the middleof the oven, or some point near the middle. The shaft o turns insuitable bearings in the walls of the furnace, as shown in Fig. 2, andmotion is imparted to this shaft outside of the oven in any well-knownway. The cylinder b `has a drum or head at each end, and is madesubstantially air-tight, so that the currents of heated air in thesurrounding space cannot penetrate into the interior of the cylinder.lAs the drums or heads of the cylinder cannot be placed close againstthe walls of the furnace on either side on account of the friction thatwould result if they were so placed, a circular flange, d d, is attachedto the circumferential edge `of each of the drums, as shown in Fig. 2.These flanges serve to separate or4 cut off the space interveningbetween the cylinder-drums and the adjoining walls of the furnace fromthe open space of the baking-chamber and to substantially prevent thecurrents of heated air from passing into the space between the heads ofthe cylinder and the adjoining walls.

The arms e for carrying the baking-pans are attached to the cylinder inany ordinary way, as shown in Fig. 2.

ff are the baking-pans, which are pivoted to the ends of the arms e, asshown. I prefer to make these pans in the form of skeleton pans-that is,perforated on the bottom and the sides-although any form of pan couldbe' used.

gis the doorway of the oven.

Any suitable form of furnace and connecting pipes or fines could be usedwith my form of reel-oven; but I prefer the form of furnace and iiuesshown in Fig. l, by means of which heat is introduced into both the topand the bottomV of the oven'.

h h are the fire-places, below which are the grates and ash-pits, asshown. Above each fire-place is an open chamber. From the back of eachof these chambers a liuc passes up through the back wall of the furnaceand connects with the chimney. The mouths of these. dues are opened andclosed by thc dampers i z', as shown. From one of the furnaces a flue,j, passes up and around to the baking-chamber, and connecis with thebaking-chamber at the top through the openings It 7c. This fine is alsoopened or closed Vby a damper, l. From the other furnace the flue passesinto the air-` ehamberm. I prefer not to connect the airchamber m withthe baking-chamber; but the heat from the air-chamber m and the furnaceimmediately under it is communicated to the baking-chamber by aradiation of the heat from the surface of the wall of the bakingchamberimmediately above this furnace. The baking-chamber is connected with thechimney by means of a flue opening into the baking-chamber, preferablyat its upper part, as shown, and this lue is opened or closed by adamper. This damper is not shown in the drawings, in order not toconfuse the drawings. Any form of damper can of course be used. Duringthe operation of baking this fine is generally closed. The hot-airchamber m, as shown, is not connected with the chim- :ncy by any iiue,though it may be so connected if desired.. Vhen it is desirable to allowthe IOO products of combustion to escape from the the heatbeingsubstantially excluded from the chamber m or the furnace h below it,this 4can be done by opening the damper i connected with that'furnace.When this damperz' is closed,the productsofcombustion are confined tothe furnace-chamber and the chamber m, except so far as they escape fromthe furnacedoor. This tends to prevent the loss of heat. In practicaloperation, therefore, it is not found necessary to connectv the chamberm. with the chimney by aline.l I do not, however, claim the constructionand arrangement of the furnaces, the iiues, and the hot-airchamber m asa part of my invention.

Myinvention operates in the following manner:Afterthefireshavebeenproperlystarted, the due connecting with the ovenyis opened and the heated products of combustion pass into the top of theoven. The heat from the furnace also passes intothe bottom of the ovenat the same time. These heated currents are confined by the cylinder,which is substantially air-tight, to the part of the oven between theexterior of the cylinder and the oven -wall, and are caused to circulatein that space around the cylinder. In this way less time and heat arerequired to raise the baking chamber to a proper temperature than isnecessary when the heat is admitted to the entire space within theoven-walls, as

has been the case hitherto. Besides being made air-tight,l so as toexclude the currents of heat, the cylinder is also made of such athickness as to prevent'the transmission of any appreciable degree ofheat through the material of the cylinder itself. The rolary motionofthe cylinder also tends to prevent the transmission of heat throughits walls.

Itwill be seen that I accomplish my purpose by preventing the heatedcurrents from passing into the space within the cylinder and by keepingthe metal of the cylinder at as low a point of heat as possible, so thatbut little or'no heat will be transmitted into the space within thecylinder. The goods that are to be baked are introduced throughthedoorway g and placed in the baking-pans. The cylinder I), with itsprojecting arms and the pans pivoted to them,

is set in motion around the shaft c, and the goods are thus brought intocontact with the heated currents within the confined space between thecylinder and the walls of the oven.

In my invention it is necessary to heat only thatpart in which thebaking is to be done,

central part of the oven, and thus a great economy of heat and fuel issecured. To entirely prevent the passage of heat from the open space ofthe baking-chamber into the interior of the cylinder, the walls of thecylinder may be coated with asbestus or any suitable non-conductingmaterial, the object being to prevent the .loss of any heat by itsescaping from the open space of the baking-chamber through the walls ofthe cylinder. I prefer the form of doorway shown at g, though I do notclaim this as part of my invention.

The size and shape of the cylinder and the oven and the other variousparts may be changed without departing from my invention.

One great advantage arising from thev use of my invention is that thesteam which arises from the goods when they are first introduced intothe oven, being confined to the narrow space of the baking-chamber a, isbrought into repeated contact with the goods and gives them a superiorfinish. In ordinary baking- Y ovens it is common to introduce steam forthe express purpose of giving this finish to the goods; but steam thusintroduced tends to draw out the sweetness from the goods, whereas byutilizing the steam which arises from the goods themselves, and which istherefore sweet itself, the fiavor of the goods is retained.

The use of the steam from the goods themselves can only be made wherethe bakingchamber is reduced in size, as in my invention, and the steamis made to circulate around the goods. y In the ordinary oven the steamfrom the goodsis lost.

What I claim as new, and desire tov secure by Letters Patent, is-

In a baking-oven, in combination Wi-th baking-pans and arevolvingframe'for supporting them, a tightly-closed cylinder at the center ofthe oven, supported by and revolving with the reel-frame, and flangesprojecting from the ends of the cylinder and fitting snugly against theWall, `whereby the heat is substantially eX- cluded from the interior ofthe' cylinder and from the space between the head of the cylinder andthe side wall, substantially as and for the purposes set forth.

BENJAMIN B. VAN DERVEER.

Witnesses: Y

ROBERT N. KENYON, EDWIN Suena.

ICO

